Fine Ground Black Pepper
50 Pound Value-Priced Bulk Box
Case Size ~ Special Order ~ Deep Discount

Black Pepper, Medium, 50 Lb. Bulk Case (Special Order)
Black Pepper, Medium, 50 Lb. Bulk Case (Special Order)
Item# LbMedBlkPep50
Regular price: $712.70
Sale price: $581.89
State to which this will be shipped: 
Availability: Usually ships in 3-9 business days. Click here for shipping schedule.

Product Description

Black Pepper, Medium, 50 Lb. Bulk Case (Special Order)

Product Details: Black Pepper gives off a warm and spicy flavor and adds a depth to any dish. It's very versatile, working in harmony with any other spice. Sprinkle on top of salads, pasta, vegetables, or meats. Our Medium Grind provides an all-purpose size for use in cooking and pepper shakers.

This item ships for $5
along with anything else in the same order. Click here for offer details.

Our 50 Pound Bulk Case
(800 ounces / 22.68 kg) is a special order item. Click here for order deadlines, ship times, and terms.

Ingredients: black pepper. An all natural ingredient. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.

Nutrition Facts:
Click here for data per 1 tsp. serving. Click here for data per 100 grams.


Click here to view all available sizes.

Country of Origin:
Vietnam

Heat Level:
2/10 (Mild)

Volume:
1 cup ≈ 0.25 pounds / 1 pound ≈ approx. 4.08 cups

Shelf Life:
3+ Years when stored at room temperature or below in an air-tight container out of direct light

We use this to make our:
Garlic Pepper Parmesan Dip Mix, French Herb & Garlic Spread Mix, Sicilian Bread Dipping Oil Mix, Smoky Onion Dip Mix, Tomato Horseradish Dip Mix, Smoky Peppered Bacon Seasoning, Gourmet Grilled Burger Seasoning, Mike's Mesquite BBQ Rub, No Salt! All Purpose Grilling Seasoning, All Natural Garlic Salt & Pepper Seasoning Blend, Irish Pub Spread Mix, and Roma Romano Dip Mix.

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Recipe: Cacio e Pepe
Literally translates to "Cheese and Pepper", this authentic Italian pasta dish features black pepper as the main flavor. It's simple and classy.

1 Tbls. salt
1/2 cup butter
1 pound fresh pasta (found in the refrigerated foods section) OR 1/2 pound dried pasta
1 Tbls. black pepper
1 cup freshly grated Pecorino Romano OR Parmesan cheese

~ Bring 3 quarts of water to a rolling boil. Add salt.
~ In a large skillet, toast the black pepper over medium-high heat for 1-2 minutes. Add butter to pan and turn off heat.
~ Cook the pasta according the the manufacturer's directions 'till al dente.
~ Just before draining the pasta, scoop out 1 cup of the cooking water and pour into the skillet. Turn up heat under skillet to medium.
~ Drain the pasta and then add to skillet. Cook, stirring constantly, for 1 minute.
~ Dump the pasta into a large mixing bowl. Sprinkle cheese on top and stir to mix well.

Notes: The last step is the most important. If you add the cheese to the skillet, the heat will melt the cheese immediately and it will clump and stick to the skillet and your stirring utensil.